The ultimate one-pot family meal – Rich and hearty Vegan Portobello Pot Roast with red wine, herbs & vegetables. They all combine to make a delicious plant-based feast!
This post contains affiliate links. Read my disclosure policy here.
This is a popular recipe that was previously published on A Virtual Vegan in 2015. I have updated the post and added a video to make it even better!
Today I am sharing with you a recipe from the The Plant-Based Journey by Lani Muelrath as part of a blog tour organized to promote the book.
There were a few recipes in the book that I considered featuring, but anyone who knows me well knows how indecisive I am! Because I couldn’t choose I put forward a vote on my Facebook page. The Portobello Pot Roast was a clear winner.
I made and photographed the Portobello Pot Roast last night.
I am the only vegan in our household and my husband and son were having roast beef for dinner. I cooked this alongside it and because they were having roast potatoes I did not add the potatoes to the recipe, which is why you can’t see them in my photos.
HOW TO MAKE PORTOBELLO POT ROAST
SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
A traditional Pot Roast is made by searing the meat, then placing it in a pot with the vegetables, broth, sometimes some wine and herbs. It’s then all roasted together really slowly in the oven.
This Vegan Pot Roast is made in much the same way, by searing the portobello mushrooms then cooking them with the vegetables and broth in the oven.
Remember when you put it all together, that not much evaporation happens in the oven because it has a lid on it, so don’t add too much broth at first. Check it as it’s cooking and add a little more if you think it needs it. You can always add a little more but you can’t take away if you add more than you’d like.
I like to use the broth sparingly when I make this recipe so that the gravy is really thick, dark, rich and flavourful like in the photos, but you can add more broth (like in my video), so it is much thinner if you prefer. It’s almost like a stew then.
WHAT TO SERVE WITH PORTOBELLO POT ROAST
This Portobello Pot Roast smells amazing and is so rich and delicious.
When I make it, I tend to always omit the potatoes, and cook my oil-free crispy roasted potatoes to serve on the side instead.
Just look…They are made with no oil at all ????
That way you have all the textures going on, which, as you know I love.
Also on the side, some steamed vegetables, a little horseradish sauce and a big glass of red wine. The horseradish complements it perfectly…. as does the wine – hic …
This recipe has become a staple for us. I do however add a little more red wine to the sauce and a bit less stock, plus a few dried and rehydrated porcini mushrooms to intensify the flavour a little. When you do this it is out of this world!
GOT AN INSTANT POT?
Here it is:
OTHER WAYS TO SERVE PORTOBELLO POT ROAST
- As a pie filling. Make it as directed so the gravy is pretty thick. Then make a pastry crust and fill it with the pot roast to make a pie. Divine is not the word!
- Cook it in a slow cooker – Directions are in the recipe
THE MINDFUL VEGAN
If you love this Portobello Pot Roast and oil-free, healthy recipes in general, then you might also be interested in my review of Lani’s latest book, The Mindful Vegan. I featured her recipe for Healthy Oil-Free Vegan Biscuits and they have been so popular.
Portobello Pot Roast
- 1/2 cup | 120mls red or white wine , I think red works best
- 4 large portobello mushrooms sliced into 3/4-inch pieces
- 1 large onion sliced
- 2 cloves garlic pressed
- 3 tablespoons flour if sensitive to gluten use gluten-free flour
- 1 teaspoon rubbed sage
- 1 teaspoon dried basil
- 3 cups | 720mls vegetable broth divided. If you use all the broth it will end up with thin gravy like in my video. I personally prefer to use less and have a thicker gravy. Usually about 500 mls total.
- 4 large potatoes quartered
- 4 large carrots cut into 3-inch pieces
- Salt and freshly ground black pepper or lemon pepper to taste
- 2 teaspoons vegan Worcestershire sauce , or 1 tablespoon of soy sauce or tamari
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- Preheat the oven to 350 degrees F (for slow cooker instructions see recipe notes)
- In a large saucepan (or a large stovetop to oven like a Dutch Oven , heat 1/4 cup of the wine and add the portobello mushroom slices. Allow them to cook through and brown a bit—you’ll need to keep moving them around and turning them—and then remove from the pan and set aside.
- Add the remaining 1/4 cup wine to the pan and add the onion and garlic. Caramelize the onions by stirring them until they wilt and begin to brown. Remove the onions from the pan and set aside.
- Mix the flour, sage, and basil together in a small bowl. Stir in 1/4 cup of the broth to create a paste, and pour the mixture into the same pan you used for the mushrooms and onions. While stirring constantly over medium heat, very slowly add the rest of the broth so that you create a gravy or sauce.
- When the mixture just starts to boil, turn the heat off and add any additional seasonings you prefer, such dried herbs and black pepper.
- Add the potatoes, carrots, salt and pepper, and Worcestershire sauce to the gravy mixture. If more liquid is needed to keep the vegetables from drying out, add more broth.
- Add the mushrooms and onions to the mixture and ladle into a large ceramic or glass pot or casserole dish with a lid, layering in the sprigs of rosemary and thyme. Place the lid on and put into the oven and bake for 1 hour. Remove from the oven and serve hot.